This was another really simple meal utilizing squash we had baked earlie in the week. The basic recipe goes: 1 pound of baked butternut squash, 1 pound of chopped carrot, 2 chopped onions, 2 chopped cloves of garlic, 1 tbsp of oil, soup stock, salt and pepper to taste, water to consistency. I simply sauteed the onion and garlic in the oil, added the carrot, cooked until done. Added mashed prebaked butternut squash and added some stock and water. I then pureed it with a hand held-thingy (I don’t know the official name for the gadget) but a blender or food processor usually can do the trick. Then I put it back on the stove and cooked it a little, adjusted salt and liquid for consistency and that’s it. I served it to myself with ricotta. When Theresa ate hers later in the evening, she served hers with blue cheese, which also sounded really good. This would have been a good meal to also have had a salad, but I didn’t have time to get to that last night.

Dessert: Bosc pears with nutmeg, sugar and rolled oats.

I got back later in the evening last night and made myself dessert: I baked two pears with a tsp of sugar, 1/4 tsp of nutmeg and 1/2 cup of rolled oats for dessert (I think that dinner was a little light so I went heavier with dessert).

Getting ready for distribution today. It’s going to be chilly with a high of 52 F and windy!